Bourgeois Swine Burgers – by Amy Olson
2 lbs fatty ground pork—grind your own, use llano seco, or add some fat to supermarket ground pork (which is usually too lean)
Coarse sea salt
Lawry’s Seasoning Salt
Morton “Nature’s Seasons” seasoning blend
Arugula or spring greens
Muenster or other white cheese
Lemon garlic aioli (recipe follows)
Preheat the grill with a cast iron pan or griddle on top.
1. Shape four patties (¾” thick) and season heavily with kosher salt, pepper and seasoning blends to taste.
2. Cook patties on the hot griddle for 4 minutes on each side for a nice sear.
3. Sprinkle patties with coarse sea salt for some crunch.
4. Serve on rosemary focaccia with a slice of cold muenster, arugula, and a generous amount of lemon garlic aioli.
1 TBSP lemon juice
½ clove garlic
½ tsp mustard
½ to ¾ cup non-virgin olive oil
salt and pepper
1. Whirl the egg, lemon juice, garlic, and mustard in a blender to combine.
2. With blender running on a low speed, dribble the oil in slowly, allowing each addition to incorporate into the egg mixture before adding more. As more oil is incorporated, you can add the oil more quickly.
3. Season to taste with salt and pepper. Serve immediately, or cover and chill for up to two days.
Matt Olson’s Famous Potato Salad Recipe That He Just Pulled Out Of His Ass One Day
2 pounds Yukon Gold potatoes (about 4 large) – peeled, quartered lengthwise, and cut into half-inch-thick slices
1 cup low-sodium chicken broth
1 cup water
1 TBSP sugar
2 TBSP white wine vinegar, divided
1 TBSP Dijon mustard
¼ cup vegetable oil
1 small red onion, finely chopped
6 cornichons, minced (you can use regular pickles if you want, but they’re slightly less delicious)
2 TBSP chives
ground black pepper
1. Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to a boil in a 12-inch skillet over high heat. Reduce heat to medium-low, cover, and cook 15-17 minutes until potatoes offer no resistance when pierced with a paring knife. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.
2. Drain potatoes in a colander set over a large bowl, reserving the cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.
3. Add ½ cup cooked potatoes to the bowl with the cooking liquid mixture and mash with a potato masher or fork until a thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with a rubber spatula to combine. Season to taste with salt and black pepper. Serve warm or at room temperature.
K’Cherry’Q Sauce – by Kathy Barrett
3 TBSP canola oil
½ small onion, roughly chopped
1 clove garlic
1½ cups cherries, pitted and chopped
1 TBSP Dijon mustard
1 TBSP tomato paste
1½ TBSP maple syrup
2 tsp white apple cider vinegar
1 tsp chili powder
½ tsp cumin
Ketchup – add ½ cup if you want to increase quantity of sauce
1. Heat the canola oil in a saucepan over medium heat. Cook the onion and garlic until softened. Add the cherries and cook 2 minutes or until heated. Add mustard, tomato paste, maple syrup, vinegar, chili powder, and cumin. Stir to combine. Simmer 3 minutes, stirring often. Season to taste with salt.
2. Remove saucepan from heat and transfer mixture to a food processor or blender to puree.
by Meagan Franklin
1 head of green cabbage
1 head of red cabbage
2 medium carrots
1 large onion
1 bundle fresh parsley
1 bundle fresh green onions
1 cup apple cider vinegar
1 cup sugar
½ cup canola (or vegetable) oil
2 tsp salt
1 tsp white pepper
1 tsp ground mustard powder
2 tsp celery seeds
This is a multi-phase recipe.
Phase 1: Get an enormous plastic mixing bowl with a lid. The bigger the better! Everything goes in here. Chop up your cabbage as finely as possible. (I only use about ¾ of each head of cabbage and feed the rest to my chickens; if it seems like it’d be Too Much Cabbage to you, just use one head of green.) Slice up your onion in thin, long pieces. Wash your carrots and shred them with the big-sized grater. Sprinkle the salt and white pepper over it all and mix it thoroughly. Put the lid on the bowl and put it in the fridge for at least an hour, up to two hours. This part of the process takes the excess water-bulk out of the cabbage and is Very Important.
Phase 2: Get out a little saucepan and put it on the stove. Into this goes the apple cider vinegar, the sugar, the mustard powder, and the celery seeds. Bring it all to a boil while stirring to dissolve the sugar. Immediately after the boil is reached, turn off the heat and pour it all over the cabbage mixture. Stir it up.
Phase 3: Chop up your green onions (about a handful) and your parsley (same amount) and toss those into the bowl. Pour the oil over everything; stir it again. Put it back in the fridge.
Phase 4: Let it rock for 3-4 hours. Pull it out and stir it once in a while. It can even go overnight; flavors love to mingle.
Phase 5: Serve with tongs or a slotted spoon—because you don’t want the slaw to dry out, but you also don’t need all that liquid on your plate. Sit back and prepare yourself for the barrage of compliments. This ain’t no grody mayo & walnut & raisin coleslaw, no sir. This is the stuff you pile on top of a pulled pork sandwich.
Karen PotterMelon Salad
Watermelon (seedless: one small watermelon or ½ of a large watermelon)
Red onion (4 or 5 thin slices, feel free to use more)
Red wine vinaigrette (about 6 TBSP)
Feta cheese (about ½ cup)
Fresh mint (6 or 7 leaves)
Thinly slice the red onions, cover with red wine vinaigrette. Set aside.
Cut up watermelon into small cubes. (I like to use a platter rather than a bowl to serve, so ingredients are evenly distributed.)
Finely chop fresh mint and sprinkle over watermelon.
Add crumbled Feta cheese.
Use spoon to top with onion vinaigrette dressing.
Bethany’s Old Timey Kombuchalixir
1 gallon jar
1 glass or ceramic (non-metal) bowl
Cheesecloth (I actually use a birdseye flat cloth diaper, but who wants to hear that?!) plus rubber band
5 bags Green Tea
1 cup sugar
Kombucha starter (SCOBY, mushroom, mother, or whatever the heck you want to call it)
1 cup (or more if you, like me, love ginger) chopped, candied ginger
1 qt water, plus approx. 3 qts. (enough to fill the jar)
Boil water and pour over tea bags in bowl. Let steep for 3-5 minutes covered by cheesecloth. Remove tea bags. Add the sugar and stir to dissolve. Let sit covered by the cheesecloth until room temperature. Once cooled, pour into the jar and add enough water to bring the level up to about an inch away from the top. Float Kombucha starter on top. Leave jar open, cover with cheesecloth, and secure with rubber band. Find the deepest, darkest, most even-temperatured corner of your house and leave the jar there for anywhere from 1 to 2 weeks. That’s the brewing part of the process. Remove SCOBY, add ginger, and close lid. Place closed jar in refrigerator for at least 7 days. That’s the effervescing part of the process. You CAN skip that step, but don’t because it’s WAY better sparkly. Once it’s done, there will probably be residue on top. Just scrape it off and you’ll be fine. Leave the ginger in, though. Serve chilled.
Real Pagne for my Sham Friends – by Sara Calvosa
*auto tune this recipe*
1 basket (2 cups) of mixed berries (I used strawberries & blackberries)
1 cup water
1 cup sugar
Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix berries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a jar and refrigerate. Or keep the chunks. Nobody ever seems to mind berry chunks.
Get a champagne glass, ladle in about a tablespoon of berry syrup. Pour a shot of freezing cold gin on top of the syrup. Top off the glass with some champagne and walk around like a gangster.
Susie Safepants’ Pineapple Party In Your Mouth
1 pineapple peeled and cored
1 can coconut milk (full fat)
1 ½ cups sugar (I like to use turbinado sugar, as the flavor is stronger and it caramelizes better)
1 TBSP Cinnamon
Slice pineapple 1/2” thick.
Shake the coconut milk thoroughly. In a small bowl place the coconut milk for dipping. In another small bowl, mix together the sugar and cinnamon.
Take each slice of pineapple, dip in coconut milk, then dredge in sugar/cinnamon mix. If the sugar gets too wet, consider coating the pineapple using a shaker of sugar/cinnamon instead.
Oil the grill to prevent sticking. Grill on medium heat approximately 4-6 minutes on each side, rotating direction every 2-3 minutes for a nice cross-hatch look.
Serve warm, accompanied by quality vanilla ice cream if you like.